Prawn and Vegetable Kataifi Tempura


serves 2 as a main or 4 as an entrée

150 grams of Antoniou Kataifi pastry
2-3 tbsp olive oil
4 large green prawns, cleaned, deveined and tails left intact
4 round slices of eggplant
4 round slices of sweet potato
4 green beans. tops removed
1 large zucchini, sliced into four batons
1 egg, lightly beaten
peanut oil for deep frying
served with steamed Japanese rice and soya sauce


In a medium sized bowl, mix the olive oil through the kataifi pastry. Use your fingers to loosen the pastry and ensure it is well coated. Set aside.

Take one tbsp. of pastry and lay it out on a clean surface to form a long strip measuring approx.. 15cm. (if your eggplant and sweet potato slices are large your strip of kataifi will need to be approx. 20cm)

Dip the prawn in the egg and wrap the pastry around the prawn evenly. Place on a tray that has been lined with non stick baking paper

Repeat the procedure with the remaining prawns and all the vegetables

Preheat your peanut oil in a sauce pan, until the temperature reaches 180 deg C

Fry two pieces of prawn or vegetables at a time (ensure not to overload the saucepan with ingredients as this will cause the frying temperature to drop)

Cook each tempura piece for approx. 2 mins or until golden and crisp. Once cooked set aside to drain on paper towels. Repeat this until all items are done

Serve immediately with steamed rice, soya sauce and tea (optional).

Recipe, styling and photography by Souvlaki for the Soul